Whole Grain Spaghetti With Brussels Sprouts and Mushrooms

  • prep time15 min
  • total time 35 min
  • serves 4 - 6
Giada De Laurentiis
Giada De Laurentiis Giada at Home

A hearty Italian meal served with Pecorino Romano cheese, toasted, slivered almonds and a mouth-watering creamy sauce.

2 Ratings
Directions for: Whole Grain Spaghetti With Brussels Sprouts and Mushrooms


Kosher salt

1 lb(s) whole-grain or whole wheat spaghetti

1 cup grated Pecorino Romano

¼ cup extra-virgin olive oil

1 lb(s) Brussels sprouts, trimmed, halved and thinly sliced

1 medium onion, finely chopped

1 lb(s) mushrooms, such as cremini, button or shiitake, cleaned and chopped

3 cloves garlic, minced

3 tsp kosher salt

Freshly ground black pepper

1 cup creme fraiche, at room temperature (about 8 oz)

½ cup vegetable broth

2 Tbsp fresh lemon juice (from 1/2 large lemon)

Zest of 1 large lemon

½ cup slivered almonds, toasted*


1. *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 8 to 10 minutes. Cool completely before using.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.

3. In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.

4. Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

See more: Cheese, Dinner, Italian, Main, Mushrooms, Nuts, Pasta, Vegetables


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